365 Days Traditional Yellow Rice Wine Making Recipe

❤️ Thank you for watching ❤️
🔔 Subscribe and Show your support with a friendly thumbs up ❤️
The recipe I was trying to keep a secret for 20 years. Homemade Rice Wine Recipe
yummyeasycooki...
Ingredients @JosephineRecipes
250g / 1 cup glutinous rice
5 pieces wine yeast balls
Cooled boiled water, optional
No added sugar is not the same taste as added sugar.
Original Recipe - Traditional Chinese Yellow Rice Wine 黄酒 | 米酒 - Josephine Recipes
9 years ago published • Traditional Chinese Ye...
©Yummy treats from Josephine's Recipes
Happiness is Homemade with Love
josephinerecipe...
#homemade #ricewine #米酒 #酒釀 #甜酒酿 #客家黄酒

[@JosephineRecipes]

❤ Thank you for watching ❤
🔔 Subscribe and Show your support with a friendly thumbs up ❤
Homemade Rice Wine Recipe josephinerecipes.com/
Ingredients @JosephineRecipes
250g / 1 cup glutinous rice
5 pieces wine yeast balls
Cooled boileld water, optional
No added sugar is not the same taste as added sugar.
©Yummy treats from Josephine's Recipes
Happiness is Homemade with Love
josephinerecipes.com

[@gavriellawong3697]

👍👍👍👍👍👍👍

[@JosephineRecipes]

Traditional Chinese Yellow Rice Wine 黄酒 | 米酒 - Josephine Recipes
9 years ago published czcams.com/video/Qww0vNez33s/video.html

[@tt-uy2pn]

I love your videos ❤
❤
❤
you are so personable and present very well! You’ve educated me a lot! Thank you VERY much! 👍👍👍

[@edsel2195]

Thanks for your recipes..and I really love your garden... It's beautiful❤..

[@JosephineRecipes]

I appreciate your kind remarks. It is always a pleasure for me 💛💚💙💜❤

[@vivianlee1538]

Dear Josephine, minimum have to be 12 Months?
Kindly guide me
Wanted to make for my daughter confinement
A BIG THANK YOU ❤❤

[@JosephineRecipes]

Congratulation Vivian 😇Please note that the flavour is quite mild alcohol and slightly sweet. For the best experience, it is recommended to wait up to 30 days.

[@vivianlee1538]

Thank you 🙏🙏🙏

[@JosephineRecipes]

@@vivianlee1538 It’s my pleasure ✨✨✨

[@diva555sg]

Can you make continuous ferment for after 12 months + 5 years?
After you scoop to bottle it will get lesser & lesser so continuous won't disturb an everlasting ferment.
What will you do with the rice residue? Cook, compost, etc?

[@JosephineRecipes]

I recommended fermenting for 12 months or you may extend the fermentation period by an additional year and continue testing until you reach the desired outcome before bottling. This approach will help ensure quality and minimize the risk of spoilage. Regarding the rice residue, I dispose of it in my compost or garden soil, as its bitterness and strong flavour make it unsuitable for cooking. I hope this information is helpful!!!